Date: Sat, 14 Jan 2012 08:43:44 GMT
-------------- BEGIN bread-bakers.v112.n002 --------------
001 - Richard L Walker
Subject: Re: Kitchen Aid
Date: Sun, 08 Jan 2012 00:16:24 -0600
February 1986 was when Westinghouse bought Kitchen Aid. It was probably
a while after that before the quality suffered for improved profit. It
sounds like you got the real deal. There should be a way to check the
information attached to the machine to determine both company, model and
serial number.
--------------- MESSAGE bread-bakers.v112.n002.2 ---------------
From: Michael Arnoldi
Subject: Rye bread slices crumble
Date: Sun, 8 Jan 2012 09:06:50 -0500
You wrote "cannot cut slices ". Since I don't know the recipe you are
using, I am assuming that your problem lies in two places - you don't
have sufficient gluten in your bread and to fix the dryness
"crumbliness" of your bread is to add 1-2 table spoons of oil into
the recipe - I normally use 1 tablespoon olive oil which results in a
perfectly elastic structured slices.
Good luck with your next batches
Mike Arnoldi
(baker & prep chef)
Sent by apple iPhone4
--------------- MESSAGE bread-bakers.v112.n002.3 ---------------
From: Mike
Subject: Recipe software - Mastercook questions
Date: Sun, 08 Jan 2012 08:38:06 -0600
I see recipes posted here frequently that state they came from
Mastercook. I have looked this program up on Amazon and have seen a
lot of negative reviews. I use Windows XP and some reviewers believe
the program is more stable on the XP platform. Is this a useful program?
Mike
--------------- MESSAGE bread-bakers.v112.n002.4 ---------------
From: Mary Stackhouse
Subject: Kitchenaid Mixers
Date: Sun, 8 Jan 2012 10:24:43 -0500
Dear Judie Ashford,
A few months ago I posted my experience with Kitchenaid Mixers. My
prize Kitchenaid mixer was purchased in the late 80's, possibly 90 or
91. It has been cranking out bread dough ever since, including 4
batches of brioche (20+ minutes of kneading each). I wanted
something larger and bought one of the new 6 qt Kitchenaids about a
year after they came out and burned out the motor twice. Luckily it
was replaced under warrantee.
The person who repaired the mixer told me that the newer motor,
though a higher wattage, was smaller and tended to burn out. The
older Kitchenaids had a larger motor that filled the top (hence the
way it looks) that didn't burn out. I gave me new mixer to a friend
who would only use if for cakes and cookies (kneading bread dough is
MUCH harder on the motor).
My model is the 'commercial' 5 quart they made at one time and it
shuts down if the motor overheats and has a restart button. I have
had to restart many times, but the mixer works fine. If your mixer
starts up, I predict that it will work great!
Good Luck!
Mary J. Stackhouse
--------------- MESSAGE bread-bakers.v112.n002.5 ---------------
From: "Ken Vaughan"
Subject: Key part for old Kitchen Aids
Date: Sun, 8 Jan 2012 08:06:59 -0900
I had a Kitchen Aid of the Hobart era for many years and abused it
much, mostly grinding meat and making sausage, but also with 20 loaf
batches of whole grain breads while there were 3 kids at home. There
was a plastic/nylon toothed gear in the planetary head that would
fail after much abuse, and I disassembled and replaced it several
times before the bearings on the motor went out and the motor shaft
was damaged beyond practical repair. The disassembly was not
terribly difficult, with getting the head gently pried apart from the
housing being the most difficult step. The gear is held in place by
a small pin that was friction fit and once the pin was removed the
old gear came off and the new one was installed in a few
minutes. The symptoms were that the motor would run but the beater
would not move.
I still have one of those gears if someone wants it - send me an
e-mail with an address and I will mail it on.
Ken in Juneau
--------------- MESSAGE bread-bakers.v112.n002.6 ---------------
From: "L Hyson"
Subject: perfect rye bread
Date: Sun, 8 Jan 2012 19:23:09 -0500
The perfect rye bread is from "Better Than Store Bought" by Helen
Witty and I think the recipe is in the digest archives. If you can't
find it I'll be glad to post it again.
lhyson@mindspring.com
[Editor's note: indeed it is, and more than once! bread-bakers
v102.n059.4, v104.n009.2, v104.n036.7]
--------------- MESSAGE bread-bakers.v112.n002.7 ---------------
From: Epwerth15@aol.com
Subject: The best rye bread
Date: Sun, 8 Jan 2012 22:00:55 -0500 (EST)
Monday, November 19, 2001
RYE SOURDOUGH STARTER
The 4-cup batch made by this recipe is enough to bake any of our rye
breads requiring a rye starter, with enough left over to serve as the
nucleus for another baking.
When you "feed" leftover starter-which should be done every 2 weeks
or so-add a little rye flour and water, using 3 parts flour to 2 of
water. To build up a small amount of starter to a quantity large
enough for baking, do the job in several steps, never adding a larger
measure of flour than the amount of starter on hand. Let the starter
stand at room temperature overnight or for up to 24 hours, until it
is bubbly and no longer smells floury. To increase further, add more
flour and water in the same proportions and again let the starter
ferment until it is bubbly enough to use. Store leftover starter in
the refrigerator between bakings and "feedings," and for indefinite
storage freeze it. Thaw, then feed the starter and let it ferment at
room temperature until it is again bubbly enough to use.
1 package dry yeast
3 cups tepid (80F) water
3-1/2 cups medium rye flour
1 small onion, peeled and halved
1. Dissolve the yeast in 2 cups of the tepid water, then beat in two
cups of the rye flour, beating until no lumps remain. Add the onion,
cover loosely with a cloth, and let stand at room temperature for 24 hours.
2. Remove the onion. Beat in 1 cup tepid water, then 1-1/2 cups rye
flour. Cover with the cloth and let stand for 24 hours longer. The
starter should now be pleasantly sour-smelling, almost beery, and
bubbly. (Depending upon the temperature of the room, a slightly
longer or shorter period of fermentation may produce this result.
To use: The starter is now ready for use and can be refrigerated for
up to 24 hours before use, without further feeding. If you must hold
the starter longer before use, the night before it is wanted add 1/2
cup tepid water and 3/4 cup rye flour and let it stand at room
temperature overnight.
Bread recipe to follow. YIELD: 4 cups
SOURCE: Better Than Store Bought, by Helen Witty
Monday, November 19, 2001
SOUR RYE WITH CARAWAY SEEDS
These tawny-crusted loaves have a crackled surface and the proper rye
tang, enhanced with caraway seeds (which you can omit, if you like,
but they lend much character to the bread). If you keep the bread for
a few days (we think it improves in flavor for at least 24 hours
after baking), restore the crispness of the crust by warming the loaf
briefly in the oven before slicing it.
Makes 2 loaves
1 package dry yeast
1/4 cup warm (110F) water
Pinch of sugar
1 Tablespoon salt
1 cup tepid (80-degree) water
2 cups active Rye Sourdough Starter*, stirred down before measuring,
at room temperature
3 Tablespoons caraway seeds
1 cup medium rye flour, or as needed
1 cup gluten flour
2-1/2 to 3 cups all-purpose flour
Cornmeal (for sprinkling the baking sheet)
Glaze:
1 teaspoon cornstarch, cooked in 2/3 cup water until translucent (2
to 3 minutes) then cooled
1. Combine the yeast, warm water, and sugar and let stand until very
foamy, about 10 minutes.
2. Dissolve the salt in the tepid water and stir the mixture into the
sourdough starter. Beat in the yeast mixture, then the caraway
seeds. Beat in the rye flour, about 1/2 cup at a time, then beat in
the gluten flour.
3. With the dough hook mix in 2 c. of the all-purpose flour. Knead,
adding more flour to make a smooth medium-stiff dough.
4. Form the dough into a ball and place in an ungreased bowl; cover
with plastic and let rise until doubled in bulk, at least 1 hour.
5. Turn the dough out onto your kneading surface, dusted lightly with
rye flour, then expel the air from it and form it into two smooth
balls. Cover with a towel and let rest for 20 minutes, meanwhile
sprinkling cornmeal on a large (11x17-inch) baking sheet.
6. Flatten each ball of dough into an oval about 12 inches long and 1
inch think. Beginning at a long edge, roll the dough up and pinch the
seam closed. Make a slightly pointed oval loaf about 12 inches long
and higher than it is wide. Place, seam down, on the cornmeal-covered
baking sheet. Repeat with the second half of the dough, leaving ample
space between the loaves.
8. Cover the loaves with a towel and let them rise until they have
reached "three-quarters proof" (not quite doubled). When they have
reached this point, the light pressure of a finger should barely dent
the side of the loaf.
9. While the loaves are rising, preheat the oven to 425 F, and put a
large, shallow pan containing 2 inches of boiling water on the bottom
(or on the lowest shelf, if yours is an electric oven).
10. Brush the loaves with the cornstarch glaze. With a single-edged
razor blade or a very sharp knife, held almost parallel to the
surface, cut three diagonal slashes 1/4 inch deep in the top of each.
11. Bake 15 minutes in the center of oven, then lower the heat to 350
F, remove pan of water and bake the bread for 30 minutes longer.
Brush the loaves again with the glaze. Set them directly on the oven
shelves for 10 to 15 minutes, or until there is a hollow sound when
you rap on the bottom.
12. Cool on a rack, uncovered. Wrap in plastic and store at room
temperature. The bread may be frozen.
YIELD: 2 loaves
SOURCE: Helen Witty
Evie
--------------- MESSAGE bread-bakers.v112.n002.8 ---------------
From: Julie Boylan
Subject: Home Ground Flour
Date: Mon, 9 Jan 2012 09:25:41 -0800 (PST)
Helpful suggestions wanted!
I have a new grain mill and I have wheat berries - the white stuff,
not the hard red stuff. The freshly ground flour looks and feels
great but I have had two failures using it in a bread recipe that I
have successfully used with commercial flour. The recipe is for 100%
whole wheat flour. (Link to recipe available if interested.)
After 10 minutes of kneading in the mixer with the dough hook, the
dough is craggy looking. I can pull it apart easily. It is not
elastic at all. So I added vital wheat gluten and some whole wheat
bread enhancer that has (among other things) more gluten and ascorbic
acid. For two large loaves I added 2 tablespoons of the enhancer and
between 1/4 and 1/3 cup of the VWG. After another 10 minutes the
dough was much more elastic but not enough apparently.The crumb looks
more like a biscuit than a nice bread.
My aim for this bread is a soft, tender loaf for sandwiches for
people who are transitioning from commercial breads to whole wheat
breads. I do make Cooks Illustrated's recipe for mostly no-knead
bread for our daily bread so I am familar with the different crumbs.
Any advice for me?
Julie in Jackson, MI
--------------- MESSAGE bread-bakers.v112.n002.9 ---------------
From: Reggie Dwork
Subject: English Muffin Loaves
Date: Tue, 10 Jan 2012 17:34:00 -0800
* Exported from MasterCook *
English Muffin Loaves
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ounce Active dry yeast
1 tablespoon Granulated sugar
1/4 teaspoon Baking soda
2 teaspoons Salt
1 1/2 pounds All-purpose flour
1 pint Milk
4 fluid ounces Water
Cornmeal -- as needed
Stir together the yeast, sugar, baking soda, salt and 12 ounces (360
grams) of the flour.
Combine the milk and water and heat to 120F (49C).
Stir the warm liquids into the dry ingredients, beating well. Add
enough of the remaining flour to make a stiff batter.
Spoon the batter into loaf pans that have been greased and dusted
with cornmeal. Proof until doubled.
Bake at 400F (200C) until golden brown and done, approximately 25 minutes.
Yield: 2 Large Loaves
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 90 Calories; 1g Fat (7.5%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : Method: Straight dough
Fermentation: 30 minutes to an hour
--------------- MESSAGE bread-bakers.v112.n002.10 ---------------
From: Reggie Dwork
Subject: Light Rye Bread
Date: Tue, 10 Jan 2012 17:42:21 -0800
* Exported from MasterCook *
Bread, Light Rye
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Unbleached wheat flour
8 ounces Medium rye flour
3 ounces Dark molasses
20 fluid ounces Water -- (temperature controlled)
1/2 ounce Active dry yeast
1 1/2 ounces Nonfat dry milk powder
2 tablespoons Caraway seeds -- crushed
1 tablespoon Kosher salt
1 tablespoon Unsalted butter -- melted
Egg wash -- as needed, egg white and water
mixed together
Stir the flours together and set aside.
To make the sponge, combine the molasses, water and yeast. Add 8
oz (240 grams) of the flour mixture. Stir vigorously for 3 minutes.
Cover the bowl and set aside to rise until doubled and very bubbly,
approximately 1 hour.
Stir the milk powder, caraway seeds, salt and butter into the sponge.
Transfer the dough to a mixer fitted with a dough hook.
Gradually add the remaining flour to the sponge. Mix on low speed and
continue adding flour until the dough is stiff but slightly tacky.
Knead for 5 minutes on low speed until the dough reaches 77F (25C).
Transfer the dough to a lightly greased bowl, cover and place in a
warm place until doubled, approximately 45 to 60 minutes.
Punch down the dough and divide into two pieces. Shape each piece
into a round loaf and place on a sheet pan that has been dusted with
cornmeal or lightly oiled. Brush the loaves with egg wash and let
rise until doubled, approximately 45 minutes.
Score the tops with a razor or knife. Bake at 375F (190C) until
golden brown and crusty, approximately 25 minutes.
Yield: 2 Large Loaves
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"2 Loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 90 Calories; 1g Fat (5.7%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : Method: Sponge
Fermentation: Sponge, 1 hour. Dough, 45 minutes to 1 hour. Proofing, 45 minutes.
--------------- MESSAGE bread-bakers.v112.n002.11 ---------------
From: Reggie Dwork
Subject: Nine-Grain Bread
Date: Tue, 10 Jan 2012 17:48:45 -0800
* Exported from MasterCook *
Bread, Nine-Grain
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Nine-grain mix (*see Note)
10 ounces Water -- room temperature
1 1/2 pounds High gluten flour
1 1/4 ounces Vital wheat gluten
3/4 ounce Instant yeast
3/4 ounce Salt
18 fluid ounces Water -- temperature controlled
1 pound Old Dough -- (optional) room temperature
Soak the nine-grain mix in the water in a mixer bowl for 1 hour.
Sift the flour and the vital wheat gluten into the soaked grains. Add
the instant yeast and the salt to the flour mixture. Mix on low speed
to combine, then knead at medium speed until the dough is smooth and
pulls away from the sides of the bowl and reaches 77F (25C).
Add the Old Dough, if using, in small pieces and continue mixing
until a perfect window pane is reached.
Ferment the dough until doubled in bulk, 1 to 1 1/2 hours.
Punch down and divide the dough into 26oz (780-gram) pieces. Mold
the dough into plump oval loaves. Place them on paper-lined sheet
pans or on floured canvas. Proof the dough in a warm area until the
loaves increase 50% in volume, approximately 30 to 45 minutes.
Gently use the canvas to turn the loaves onto a floured peel or
baking sheet. Score the loaves.
Bake at 400F (210C) with steam during the first few seconds of
baking. Bake until the crust is a deep dark brown, approximately 40
to 45 minutes.
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"3 Loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.1%
calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fat.
NOTES : Method: Straight dough or Old dough
Fermentation: Old dough, 4 to 6 hours. Final dough, 1 to 2 hours.
Proofing 30 to 45 minutes.
*Nine-grain mix is a blend of various grains including cracked wheat,
barley, corn meal, millet, rolled oats, rye, triticale, brown rice,
soy flour and flax seeds. Any combination of these grains will work
in this recipe.
--------------- MESSAGE bread-bakers.v112.n002.12 ---------------
From: Reggie Dwork
Subject: Turkish Pide Bread
Date: Tue, 10 Jan 2012 17:53:36 -0800
* Exported from MasterCook *
Bread, Turkish Pide
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Compressed yeast
3 1/2 fluid ounces Water -- cool
2 pounds Bread flour
3 1/2 ounces Light Rye flour
10 grams Dough conditioner (optional)
20 grams Salt
20 1/2 fluid ounces Water -- (temperature controlled)
3/4 ounce Cake flour
7 fluid ounces Water -- hot
2 ounces Eggs
Sesame seeds -- as needed
Make the sponge by dissolving the compressed yeast in the cool water
in a mixer fitted with a dough hook. Add 7 oz (210 grams) of the
bread flour. Mix for 5 minutes at medium speed. Cover the sponge and
let it ferment at room temperature until active and bubbling,
approximately 3 hours.
Add the remaining ingredients to the sponge. Mix on low speed to
combine all the ingredients, approximately 3 to 4 minutes. Stop the
machine and scrape down the sides of the bowl. Knead the dough on
medium speed until fully developed, 7 to 10 minutes.
Scrape the dough onto a lightly floured workbench. Cover and ferment
the dough for 30 minutes. Divide the dough into three uniform pieces.
Round the dough, cover and bench rest for another 20 minutes.
Flatten the portioned dough on a cornmeal-dusted workbench into a 12"
(30 cm) diamond pattern on the surface of the bread.
Place the dough on paper-lined sheet pans. Beat together the cake
flour, hot water, and eggs in a small bowl until lump free. Brush
this wash over the loaves. Sprinkle the loaves with sesame seeds.
Proof until doubled in bulk, approximately 30 to 40 minutes.
Bake at 450F (230C) until dark golden brown, 12 to 15 minutes. Cool on racks.
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"3 Loaves"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.4%
calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary
Fiber; 7mg Cholesterol; 219mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : Method: Sponge
Fermentation: Sponge 3 hours. Final dough, bench rest 50 minutes.
Proofing 35 minutes.
--------------- MESSAGE bread-bakers.v112.n002.13 ---------------
From: Phyllis
Subject: Bread recipes in Cook's Illustrated Cook Book -- anyone tried Date: Thu, 12 Jan 2012 22:44:55 -0800
?
I just got the Cook's Illustrated Cook Book, and was wondering about
some of the bread recipes. If anyone has tried them, I'd like to hear
how they worked out. 1 1/4 tablespoons of instant yeast for one
American Loaf Bread, beer and vinegar in the Almost No-Knead Bread ... ?
Thanks in advance. I do intend to try some eventually, but would
appreciate any insights.
Phyllis
Phyllis O'Neil
Santa Monica, CA
--------------- MESSAGE bread-bakers.v112.n002.14 ---------------
From: Reggie Dwork
Subject: Mastercook software
Date: Fri, 13 Jan 2012 23:59:26 -0800
We've been using Mastercook from its earliest days. We were beta
testers for version 2 around 1993. It's not perfect, but neither are
any of the alternatives.
For many years, we were involved in low-fat cooking, so nutritional
analysis was an important feature. MC automatically recognizes
ingredients as they are entered or as a recipe is imported - some of
the other programs don't. It's also easy to add ingredients, to
change nutitional data for an ingredient, and to use a recipe as an
ingredient in another recipe.
Mastercook can handle large numbers of cookbooks and large numbers of
recipes in each cookbook.
Mastercook has been through some ups and downs over the years. Around
the time of MC2 the developers sold themselves to Sierra On-Line. MC3
came out shortly after. Sierra didn't understand the market very well
- they were primarily a game company - so subsequent releases were
somewhat buggy. We used MC3 for many years. In 2002, MC was acquired
by ValuSoft, which has done better. We finally switched from MC3 to
MC9 in 2005, running on Windows XP.
The current version is MC11, released in 2010. MC11 is compatible
with Windows Vista and 7. We have no problem running MC11 on 32-bit
XP and 64-bit Vista and 7.
Many of the changes over the years have been to add useless (to us)
features related to printer formats - you can use MC to make a nice
looking cookbook, but they didn't break any of the useful features in
the process.
Mastercook is available from valusoft.com for $19.99.
Other resources:
yahoo groups: MasterCook and MastercookDiscussion
http://mastercook_cupboard.tripod.com/
http://home.earthlink.net/~kitpath/
http://mc6help.tripod.com/
Jeff & Reggie
--------------- END bread-bakers.v112.n002 ---------------
Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork
All Rights Reserved